Strawberry Shortcake is one of those desserts that just feels like summer. Fresh strawberries, soft homemade biscuits, and a big dollop of whipped cream… It’s simple, but it never gets old.
I updated my Strawberry Shortcake recipe with my Strawberry Stabilized Whipped Cream for an extra special version. It keeps that classic strawberry shortcake flavor, but the whipped cream is extra creamy, full of fresh strawberry flavor, and holds up beautifully. I paired it with my homemade Buttermilk Biscuits for the perfect base, making this an easy dessert for summer gatherings, barbecues, or anytime strawberries are at their best.
Ingredients & Substitutions
- Fresh Strawberries: Fresh strawberries are the star of this recipe! They are used in two ways: part of the berries are blended and cooked down into a concentrated strawberry puree for the Strawberry Stabilized Whipped Cream, while the rest are turned into a sweet strawberry sauce with fresh sliced berries stirred in at the end. For the best flavor, use ripe strawberries that are sweet, juicy, and full of fresh strawberry flavor.
- Granulated Sugar: Sugar sweetens both the strawberry puree for the Strawberry Stabilized Whipped Cream and the strawberry sauce. It helps bring out the natural sweetness of the berries and creates the right texture in each component. You can adjust slightly depending on how sweet your strawberries are.
- All-Purpose Flour: All-purpose flour gives the biscuits structure while keeping them tender. Be sure not to overmix the dough so the biscuits stay light and flaky.
- Cold Salted Butter: Cold butter creates pockets of steam as the biscuits bake, helping them rise and giving them a tender texture. Grating the butter makes it easier to mix into the dough.
- Buttermilk: Buttermilk adds flavor and helps create soft, tender biscuits. If needed, you can make a quick substitute with milk and lemon juice or vinegar.
- Strawberry Stabilized Whipped Cream: This homemade strawberry whipped cream adds even more strawberry flavor and gives the shortcakes a creamy topping that holds its shape beautifully.
Tips for the Best Strawberry Shortcake
- Keep the butter cold. Cold butter creates steam as the biscuits bake, which helps give them those tender, flaky layers.
- Do not overmix the biscuit dough. Mix just until the dough comes together. Overworking the dough can make the biscuits tough instead of light and tender.
- Use ripe strawberries. The better the strawberries taste, the better the shortcake will be. Look for berries that are bright, fragrant, and juicy.
- Let the strawberry sauce chill. A cold strawberry sauce helps keep the biscuits from becoming too soft when assembling.
- Wait to assemble until serving. For the best texture, add the strawberry sauce and stabilized whipped cream right before serving.
FAQs
Can I make Strawberry Shortcake ahead of time?
Yes. You can prepare the strawberry sauce, biscuits, and Strawberry Stabilized Whipped Cream ahead of time. Store the biscuits covered at room temperature, the strawberry sauce in the refrigerator, and the whipped cream in an airtight container in the refrigerator until ready to assemble.
For the best texture, assemble the shortcakes shortly before serving so the biscuits stay soft but do not become soggy from the strawberry sauce.
Can I use store-bought biscuits?
Absolutely. Homemade biscuits make this strawberry shortcake extra special, but store-bought biscuits can work when you need a quicker option.
Why do you cook some of the strawberries?
Cooking part of the strawberries creates a sweet strawberry sauce that soaks into the biscuits and adds extra flavor. Adding fresh strawberries at the end keeps the topping bright and gives the shortcake a fresh texture.
Can I use strawberry jam instead of the strawberry sauce?
Yes. The homemade strawberry sauce gives this shortcake the best fresh strawberry flavor, but strawberry jam or preserves can work if you need a shortcut. Warm the jam slightly and thin it with a little water if needed, so it spreads easily over the biscuits.
Can I use regular whipped cream instead of stabilized strawberry whipped cream?
Yes. Traditional whipped cream works, but the stabilized strawberry whipped cream holds its shape longer and adds even more fresh strawberry flavor.
How do I keep the biscuits from getting dense?
Be careful not to overmix the dough. Mix just until the ingredients come together, and keep the butter cold so it creates tender, flaky layers as the biscuits bake.
How to Serve Strawberry Shortcake
Strawberry Shortcake is best served fresh with generous layers of strawberry sauce and Strawberry Stabilized Whipped Cream.
- For summer gatherings: Assemble individual shortcakes for an easy dessert that everyone can customize.
- For Fourth of July celebrations: Add extra strawberries, blueberries, or fresh mint for a festive red, white, and blue patriotic dessert.
- For a simple finish: Add a few extra fresh strawberries and a little more strawberry sauce right before serving.
How to Store Strawberry Shortcake
For the best texture, store the strawberry sauce, biscuits, and Strawberry Stabilized Whipped Cream separately until ready to serve.
Strawberry Sauce: Store covered in the refrigerator for up to 3 days.
Biscuits: Store covered at room temperature for up to 2 days. You can warm them slightly before assembling if desired.
Strawberry Stabilized Whipped Cream: Store in an airtight container in the refrigerator for up to 3 days.
Assembled Strawberry Shortcake: Once assembled, refrigerate any leftovers and enjoy within a few hours for the best texture. The biscuits will soften as they sit with the strawberry sauce and whipped cream.
Strawberry Shortcake with Strawberry Stabilized Whipped Cream
Ingredients
Strawberry Stabilized Whipped Cream
- 2 cups fresh strawberries, rinsed and hulled (to make about 1 cup strained puree)
- ½ cup (100 g) granulated sugar
- 2 ounces (57 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 ½ cups (357 g) heavy whipping cream, cold
- 1 teaspoon strawberry extract, or vanilla extract
- 1 pinch kosher salt
Strawberry Sauce
- 2 pounds (about 5 cups) fresh strawberries, hulled and sliced, divided
- 1 cup (200 g) granulated sugar
Biscuits
- ½ cup (1 stick / 113 g) salted butter, grated, cold
- 2 cups (250 g) all-purpose flour
- 3 tablespoons granulated sugar
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup (245 g) buttermilk
Instructions
Make the Strawberry Puree for the Strawberry Stabilized Whipped Cream
- The strawberry puree needs time to chill completely before making the whipped cream, so prepare this first.
- Rinse, hull, and slice the strawberries. Blend in a food processor or blender until smooth.
- Strain the puree through a fine-mesh strainer into a bowl, pressing down to remove the seeds.
- In a medium saucepan over medium heat, combine the strained puree and ½ cup granulated sugar. Bring to a boil, stirring often.
- Reduce the heat and simmer until the puree thickens slightly and coats the back of a spoon. It should be thicker than a sauce but not as thick as jam.
- Transfer the puree to a heat-safe container and refrigerate until completely chilled, at least 2 hours.
Strawberry Sauce
- While the strawberry puree chills, add 4 cups of the sliced strawberries and the sugar to a medium saucepan over medium-high heat.
- Bring to a boil and cook for 2 to 3 minutes, or until the sugar has dissolved and a syrup has formed.
- Remove from the heat and blend until smooth. Stir in the remaining 1 cup of sliced strawberries.
- Cover and refrigerate until ready to assemble.
Biscuits
- Preheat oven to 450°F. Lightly grease an 8×8-inch baking dish or pie dish.
- In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
- Add the cold grated butter and mix until the mixture is crumbly.
- Pour in the buttermilk and stir just until combined.
- Transfer the dough to a lightly floured surface. Gently press it into a 1 ½-inch-thick square. Fold the dough over itself and repeat 2 to 3 times to create flaky layers.
- Cut the dough into biscuits and place them close together in the prepared pan.
- Bake for 12 to 16 minutes, or until golden brown. Let cool slightly.
Finish the Strawberry Stabilized Whipped Cream
- When the strawberry puree has chilled, place the bowl and whisk attachment of a stand mixer in the freezer for about 15 minutes.
- Add the softened cream cheese and ¼ cup granulated sugar to the chilled bowl. Beat on medium-high speed until smooth and creamy.
- With the mixer off, add the cold heavy whipping cream and chilled strawberry puree. Mix on medium speed until soft peaks form. Stop the mixer and scrape down the sides and bottom of the bowl.
- Continue mixing until stiff peaks form. Add the strawberry extract (or vanilla extract) and kosher salt. Mix just until combined, being careful not to overmix.
Assemble the Strawberry Shortcakes
- Slice the biscuits in half.
- Add a spoonful of strawberry sauce to the bottom half of each biscuit, followed by a generous dollop or swirl of Strawberry Stabilized Whipped Cream.
- Place the top half of the biscuit over the filling and finish with more whipped cream and strawberry sauce, if desired.
- Serve immediately, or refrigerate assembled shortcakes for up to a few hours before serving.
Did you make this recipe?
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